Sautéed veggies and taco spices are mixed up with a savory mix of blended tofu and seasonings and baked to tender perfection to make this flavor-packed vegan frittata.
Fall starts on Friday, and of course it just got warm and humid again where I live. I always try not to get too excited after the initial cool down because it always starts feeling like summer for at least a few days before fall really settles in.
So that puts a damper on my pumpkin spice everything plans. The pumpkin spice thing just doesn’t work for me when I still have to sleep with the air conditioner on.
Good thing I had a few late summer recipes on the back burner!
This one is perfect because on the one hand, it uses up the last of those summer veggies. In fact, the tomatoes and pepper in my vegan frittata actually came from my garden. That’s a pretty stellar gardening year for someone as awful at gardening as me. And I do think they’re in fact the last veggies I’ll get out of it this year. There are a few more green cherry tomatoes hanging around, but I have a feeling green is how they’ll stay.
So, whether you need to use up those last few veggies from your garden, or you just opt to grab them at the store (which you can really do any time of year), this vegan frittata is the perfect way to use them up.
I got the idea in my head that I was going to do a taco frittata after seeing some egg-based taco frittata recipes floating around the internet. Maybe swap out lentils for meat? Or mushrooms? Or lentils mushrooms and walnuts? All pretty good ideas, but in the end they seemed like a bit much. Part of what I love about this one is its simplicity. Cook up a bunch of veggies, season them, and throw in some blended tofu. Easy!
I adapted the base from this frittata recipe that I came up with a couple of years ago. The great thing about tofu frittatas is that they’re so adaptable. Once you’ve got your basic tofu base down, you can throw just about anything you’d like in.
Top this one with some salsa and whatever else you like — avocado, cilantro, scallions and cashew sour cream are all really nice options. While it’s great for those warm not-quite-fall days, I think you’ll find it hearty enough to enjoy as breakfast or breakfast-for-dinner when the chill really sets in.
Taco Spiced Tofu Frittata
Sautéed veggies and taco spices are mixed up with a savory mix of blended tofu and seasonings and baked to tender perfection to make this flavor-packed vegan frittata.
Ingredients
- 1 (14 ounce) package extra firm tofu, drained
- 2 tablespoons soy sauce or tamari
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon cornstarch
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
- 1 small russet potato, cut into 1/2 inch cubes
- 1 small red onion, diced
- 3 garlic cloves, minced
- 1 small bell pepper, any color, diced
- 1 cup cherry tomatoes, halved
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ancho chile powder
- Salt or kala namak, to taste
- Black pepper to taste
- 1/2 cup chopped fresh cilantro
For Serving:
- Salsa
- Avocado slices
- Fresh cilantro
Instructions
Place the tofu, soy sauce, nutritional yeast, cornstarch, and turmeric into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.
Preheat the oven to 375°.
Coat the bottom of a medium (9-inch) skillet (preferably oven-safe), with oil and place it over medium heat. When the oil is hot, add the potato. Sauté until it begins to crisp, about 10 minutes. Add the onion and sauté for about 3 minutes more, until it begins to soften. Add the garlic and bell pepper and sauté for about 2 minutes more, until the garlic is very fragrant and the onions soft. Remove from heat and stir in the cherry tomatoes, cumin, paprika, ancho chile powder, salt, pepper, and cilantro.
If your skillet is oven safe, scoop the tofu mixture directly into the skillet. Otherwise, transfer the tofu and potato mixtures to an oiled 8 x 8 inch baking dish. Stir the tofu and potato mixtures together in the skillet or baking dish and smooth out the top with a spatula.
Bake until the frittata is set in the middle and browned on top, 30-35 minutes. Remove from the oven and allow it to sit for a few minutes before cutting.
Serve with toppings of choice.
This looks delicious, but FYI most of the spices are missing from the instructions!
Oops! Thank you for catching that! I’ve updated the recipe. :)
Nothing in the world is gonna be ok until I am eating this! Looks so delicious. I love frittatas !
I hope you enjoy it!
I cut my potatoes too big plus it never really set up properly but the taste is phenomenal. I put some green chili salsa on top . YUMMM! This goes in the forever file.
Glad you enjoyed it! Maybe experiment with a different type of tofu next time – I find there’s a good deal of variation in firmness among brands.
This recipe was AMAZING! I became a vegan about 7 weeks ago, and I made THIS dish for breakfast over the holiday while visiting my parents. Even my parents (not vegan) LOVED IT!!!! I should mention that I am a person with LIMITED cooking skills.
Yay!! I’m so happy to hear you enjoyed it! Thanks David!
Halfway through making this, I thought that it wasn’t going to work out, but I should have known better––it was perfect and delicious, like all your recipes, Alissa. I love how clear and unfussy all your recipes are and how they always turn out so well. Connoisseurus Veg is my favorite food blog, my go-to for recipes and to recommend. Thank you!
Thank you so much Erin!! I’m so glad you liked it and are enjoying my recipes!!
i havent had a frittata since i gave up eggs. sososo stoked for this recipe!
I hope you enjoy it!!
Would this recipe work to make frittata bites? (Same recipe, but baked in muffin tins.”
It should, but I think they’d need to bake for less time. I’m say keep an eye on them – checking every 5 minutes or so. I’d love to hear how they turn out!